Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage

A technology of regenerated cellulose and emulsion, applied in food preparation, food science, application, etc., can solve the problems of lowering product acceptability, hardening of product texture, uneven distribution, etc., so that sensory quality is not affected, fat The effect of reduced content and high nutritional value

Active Publication Date: 2015-08-05
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, research on cellulose as a fat substitute is mostly in the form of powder. Strong magnetic stirring can only disperse it under hot water conditions. Water insolubili

Method used

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  • Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage
  • Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage
  • Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031]Conventional emulsified sausage is prepared by the following production method: take raw pig hind leg meat, remove visible sarcolemma and fat; take pig back fat, remove the part with blood spots; separate and grind the hind leg meat and pig back fat. Take 700g of pork hind legs, add 15g of salt and marinate for half an hour; put 700g of marinated pork hind legs in a vacuum chopping machine, add 3g of sodium tripolyphosphate, 5g of sucrose, 2.4g of white pepper powder, 66g of ice water , chopped and mixed for 1.5min under the condition of 3000rpm; then add 300g of pig backfat, 66g of ice water, continue to chop and mix for 1.5min; continue to add the remaining 66g of ice water, chop and mix for 1.5min to obtain emulsified meat; the whole chopping process Control the temperature of the minced meat below 12°C. Vacuum-fill the chopped emulsified minced meat with collagen casings to make semi-finished emulsified sausage, boil the semi-finished emulsified sausage in hot water ...

Embodiment 2

[0033] (1), preparation of regenerated cellulose: 30g microcrystalline cellulose, after adding 120mL deionized water wetting, add 1200mL85% phosphoric acid and mix to obtain uniform cellulose dispersion, cultivate 24 hours in low-temperature shaking incubator (cultivate The temperature is 5°C, the shaking speed is 150rpm) to obtain a clear and transparent cellulose phosphoric acid solution; then add 6000mL deionized water to the obtained cellulose phosphoric acid solution to dilute, mix well and let stand for 2 hours, centrifuge at 165000g for 15min, wash and centrifuge to the top The pH of the supernatant was constant, and the regenerated cellulose was obtained, which was in the form of a semi-solid gel, and the concentration of the regenerated cellulose was 4.0% as measured by the oven weighing method.

[0034] (2), preparation of regenerated cellulose emulsion: get sodium caseinate 8g, add 64g deionized water, place on the magnetic stirrer and fully mix for 4h; Sodium casein...

Embodiment 3

[0037] (1), preparation of regenerated cellulose: 30g microcrystalline cellulose, after adding 120mL deionized water wetting, add 1200mL85% phosphoric acid and mix to obtain uniform cellulose dispersion, cultivate 24 hours in low-temperature shaking incubator (cultivate The temperature is 5°C, the shaking speed is 150rpm) to obtain a clear and transparent cellulose phosphoric acid solution; then add 6000mL deionized water to the obtained cellulose phosphoric acid solution to dilute, mix well and let stand for 2 hours, centrifuge at 165000g for 15min, wash and centrifuge to the top The pH of the supernatant was constant, and the regenerated cellulose was obtained, which was in the form of a semi-solid gel, and the concentration of the regenerated cellulose was 4.0% as measured by the oven weighing method.

[0038] (2), preparation of regenerated cellulose emulsion: get sodium caseinate 8g, add 64g deionized water, place on the magnetic stirrer and fully mix for 4h; Sodium casein...

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Abstract

The invention discloses a preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage. The preparation method comprises the following steps: preparing regenerated cellulose; preparing regenerated cellulose emulsified liquid; preparing emulsion-type sausage: acquiring hind leg pork and pork backfat, pickling the hind leg pork, chopping the hind leg pork, sequentially adding with pork backfat and regenerated cellulose emulsified liquid respectively, and chopping to acquire emulsified meat paste, wherein the temperature of each stage is controlled by addition of ice water in a chopping process, the chopping temperature is controlled to be within 12 DEG C; filling the chopped emulsified meat paste to prepare a semi-finished product of the emulsion-type sausage, boiling the semi-finished product of the emulsion-type sausage in hot water at 80 DEG C, taking out and cooling to acquire the finished low-fat emulsion-type sausage when the center temperature of the semi-finished product of the emulsion-type sausage reaches 72 DEG C, and refrigerating at 4 DEG C. The method has strong implementation, the content of fat in the produced emulsion-type sausage is reduced remarkably, the fatty acid type and the oxidation stability of the product are improved, the sensory quality of the emulsion-type sausage is not influenced and the nutritive value is high.

Description

technical field [0001] The invention relates to a method for preparing low-fat conditioned meat products, in particular to a method for preparing regenerated cellulose emulsion low-fat emulsified sausage, which uses regenerated cellulose emulsion as a raw material to prepare emulsified sausage. Background technique [0002] In recent years, as people's demand for a reasonable diet increases, the development of low-fat and fat-free foods has gradually attracted the attention of researchers, and fat substitutes have emerged as the times require. Compared with fat substitutes, composite fat substitutes from different matrix sources have synergistic effect of fat substitutes. At present, research on cellulose as a fat substitute is mostly in the form of powder. Strong magnetic stirring can only disperse it under hot water conditions. Water insolubility leads to uneven distribution in the product and rough taste; vegetable oil part Substitution of animal fats results in a toughe...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23V2002/00A23V2250/51084
Inventor 张万刚胡红燕
Owner NANJING AGRICULTURAL UNIVERSITY
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